The Way Around: Butternut Squash Ravioli with Butter Sage Sauce

A better way to make ravioli.

What kind of flour should I use? I had quite quickly settled on 100% Semolina flour when I first made tagliatelle, because I loved the bite that it gave my fresh pasta.  When I made the first batch of ravioli, I just started there, figuring it would work for all fresh pasta recipes.  But as I read more and more, I noticed that most of the recipes specifically called for all-purpose fl...

The Plunge: Homemade Ravioli

How long do you cook ravioli?  I wondered this precisely the moment after I plunged my handmade ravioli into a raging cauldron of boiling water. It didn't occur to me that it might be an issue. I had always thought you pulled them as soon as they floated, or was that just gnocchi? When I consulted my recipe in The Silver Spoon it said I needed to cook them for 10 minutes, which sounded abs...